Thai Green Curry with Fish

    45 mins

    This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve it with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little soy sauce.

    6 people made this

    Serves: 4 

    • 2 tablespoons sunflower oil
    • 600 ml fish stock
    • 2 tablespoons fish sauce (optional)
    • 2 tablespoons sugar
    • 300 g new potatoes, halved
    • 1 red capsicum, seeded and cut into strips
    • 500 g white fish fillets, sliced across into medallions
    • 110 g small snow or sugarsnap peas
    • 1/3 cup coconut milk
    • juice of 1 lime
    • 1 tablespoon chopped fresh coriander to garnish
    • Green curry paste
    • 2 tablespoons finely grated fresh galangal
    • 2 teaspoons finely chopped lemongrass
    • 4 lime leaves, shredded
    • 6 tablespoons finely chopped fresh coriander
    • 6 shallots, very finely chopped
    • 4 garlic cloves, crushed
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 small red chilli, seeded and finely chopped
    • finely grated rind of 1 lime

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Mix together all the ingredients for the green curry paste and stir in 6 tablespoons water. (If you have a food processor, you can save chopping time by using the machine to blend all of the paste ingredients with the water until smooth.)
    2. Heat the oil in a nonstick pan. Add the curry paste and fry for 5 minutes, stirring frequently, until the water has evaporated and the shallots have softened and are starting to colour.
    3. Pour the fish stock and fish sauce, if using, into the pan and stir in the sugar, potatoes and red capsicum. Bring to the boil, then cover and cook for about 10 minutes or until the potatoes are almost tender.
    4. Add the fish, snow or sugarsnap peas and coconut milk, then cover again and cook gently for 5 minutes or until the fish flakes easily. Remove from the heat, stir in the lime juice and scatter over the coriander to garnish. Serve hot.

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     -  11 Dec 2012  (Review from Allrecipes AU | NZ)